
The CRA226 operates as a liquid processing and crystallization system. It begins with a feed hopper where the product is introduced and pressurized by a pump. The product then flows through a cooling barrel to initiate crystallization, followed by a resting tube for stabilization and crystal structure development. The process is monitored and controlled via a touch screen, allowing precise adjustments of pressure, temperature, and flow. The system can be expanded with additional components to simulate various crystallization processes.
The CRA226 is designed for small-scale operations, offering flexibility to simulate different industrial crystallization processes. Key factors include controlling temperature and shear conditions to achieve desired product texture. The system supports multiple configurations to manage aeration, crystallization levels, mechanical force, and system pressure.
OMVE Netherlands B.V., De Meern, The Netherlands, Tel +31 30 241 00 70, [email protected]
OMVE Americas Inc., Milton, Canada, Tel +1 416 986 8442, omve.com
Creates new opportunities on small-scale The OMVE CRA226 crystallizer gives you maximum flexibility and the ability to simulate different kinds of industrial crystallization processes. When using the CRA226 for crystallization of oil and fats, the quality of the product is defined by its consistency, structure, plasticity and hardness. Meeting the specific temperature and shear conditions are key factors to control the texture. As the recipes and processes are unique for each product, flexibility to configure a crystallization process it is important. The OMVE CRA226 can be supplied with multiple scraped surface heat exchanger barrels, pinworker(s) and different lengths of resting tubes at pressures up to 50 bar(g). The process can be configured in different ways to control the aeration, final level of crystallization, mechanical force/shear during processing and the pressure in the system. The hygienic design allows each cleaning and minimizes the risk of contamination during processing. Features & Benefits • Plug & Play • Easy control by colour touch screen • Maximum flexibility in configurations • Hygienic design • Highest level of automation • Easy dismantling of the SSHE Working Principle • Butter and butter blends • Edible fats and oils • Bakery fillings • Puff pastry The unit operates as a liquid processing and crystallization system, starting with a feed hopper where the product is introduced. A product pump pressurizes and transfers the product through the system. The product flows through a cooling barrel to initiate crystallization, followed by a resting tube that provides the residence time for stabilization and development of the crystal structure. Crystallization & Aeration The process is monitored and controlled via a touch screen, allowing precise adjustments of pressure, temperature, and flow. The system can be expanded with a pin worker, additional cooling barrels, and other accessories to simulate crystallization processes.
Open the catalog to page 1Optional Accessories • Mixer in the feed hopper • Controlled aeration with nitrogen • Upgrade to higher pressures • Heat tracing & re-melting • Additional barrel(s) and pin worker(s) • Flow meter (mass or electro-magnetic) • Double-jacketed vessel, pin workers & resting tubes Product code OMVE Netherlands B.V. OMVE Americas Inc. De Meern, The Netherlands Milton, Canada [email protected] omve.com Disclaimer: no rights can be derived from the content in this brochure. Version 1/2025
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